Name: Cauliflower and broccoli with Thai green curry butter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the Thai green curry paste, blend: ,cumin seeds, toasted and ground 2t,coriander seeds, toasted and ground 2t,green chillies, sliced 6,fresh ginger, grated 1 x5 cm piece,garlic cloves, chopped 4,limes, zested and juiced 2,lemongrass stalks, chopped 2,coriander 20g,canola oil 1T,honey, coconut sugar or brown sugar 1T,soya sauce 1/4cup,spring onions, chopped 4,anchovy fillets or fish sauce 2T,lime, juiced 1,salt, a pinch ,red onion, thinly sliced 1,butter, melted 100g,olive oil 2T,broccoli, quartered 1head,baby cauliflower, halved 2heads,mangetout 80g,Woolworths shelled edamame beans 1 x110 g punnet,salted peanuts 100g,coconut yoghurt, for serving ,fresh coriander, to garnish

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Frugal-ish broccoli-and-basil pesto pasta salad

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

700 g broccoli florets, boiled for 4 minutes in lightly salted water
80 g fresh basil
1 t garlic, finely chopped
½ cup olive oil
100 g raw macadamias or peanuts
500 g farfalloni pasta (the ones that look like little bows)
200 g hard cheese, shaved (Parmigiano Reggiano or Grana Padano if you’re feeling flush)
Salt, to taste

Method

1. Blend the broccoli, basil, garlic, olive oil and nuts using a handheld blender and set aside.

2. Cook the pasta until al dente. Drain, rinse with cold water, drizzle with olive oil and cool.

3. Once the pasta has cooled, mix in the broccoli-and-basil pesto and add the cheese.

Cooks note: This is a nice nutty, green pasta salad that could also be jazzed up with some crunchy broccoli florets and torn basil.

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